Method 1:

1. After cleaning cucumbers, evenly spread appropriate amount of salt on each cucumber, and let it stand in a vessel for water.

2. (About half a day) Squeeze the pickled cucumber, cut it into strips, put it in a water-free and oil-free fresh-keeping box, and add soy sauce, sugar, monosodium glutamate, dried red pepper shreds and fried white sesame seeds in turn.

3. Heat the oil in the pot and pour it on the cucumber while it is hot.

4. Cover tightly and put it in the refrigerator for a week.

Method 2:

1. Wash the fresh and tender cucumber, remove the pedicles, carve a straight knife on one side and a diagonal knife on the other side, so that it looks like hemp fiber, and pickle it with salt for 1 minutes;

2. Squeeze some water from the salted cucumber, shake off the knife edge and put it into a ring;

3. Mix 5 ml of monosodium glutamate, refined salt, vinegar and clear soup into clear juice for later use;

4. Put the cooked lard in the pot, stir-fry it until it is 7% hot, push the cucumber prototype in the pan into the colander, stir-fry it with a hand spoon for four or five times, and then put it neatly in the pan;

5. Heat the oil in the frying spoon, add pepper to fry the fragrance, remove the pepper and discard it, pour in the clear juice, boil it and pour it on the cucumber;

6. Decorate with washed cherries.